St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-11-20

want to show that she will save time
by being so.
To cut vegetables for soup or stew:
Scrape the carrots as thin as you can;
peel turnips thick. so as to remove the
woody fiber: cut them in slices about
the same thickness. Makes piles of the
slices, about four each, and cut across
each pile. If you want cubes leave the
piles after they are cut into stripes, and
cut across at equal distance. This will
be quicker than cutting each separate
slice into any shaped piece.
To peel pOtatoeS-ShOuld be peeled as
thin as possible, as the mealy part lies
just under the skin. Begin to peel at
one end of the potato. holding it in
your left hand, a small sharp knife in
the right; turn the potato as you peel it
and break the peel as little as possible.
Take out every eye and speck. When
boiled, pour off at once, shake the pota-
toes in the saucepan and put them on
the stove, with the cover half off, to
steam them dry. If they have more
than three minutes to wait before being
served, lay clean cloth over them.
To crumb chops, oysters, outlets, etc.
This is very easy process and GER
tain to be successful if little care is
taken to follow directions properly.
If you use bread crumbs be sure they
are quite dry and Sifted, and that you
have abundance of them, or an other
wise easy task will be difficult and most
likely failure. The crumbs must be
all white, without any mixture of the
crust of the loaf, as every brown crumb
will become black before the others are
cOlOred.
Prepare the outlets, oysters, or what
ever you wish to bread" by drying
them on cloth, then beat one or two
eggs, according to the number of pieces
you wish to bread, with tablespoonful
of water to each egg.
Turn the crumbs on to dish, dip the
chop or oyster i'll the egg, taking care
that every part is covered, then bury it
in the crumbs, press the crumbs gently
to the chop, and when every part is COW
cred remove and lay on a separate dish.
If this can be done an hour or two be-
fore frying it is better. Where there is
not abundance of crumbs, it is better
and cheaper to buy cracker meal, turn
ing out whole box at time. Sift what
5 left and keep for use another time;
this is more economical, although it may
not seem so, than using little and
throwing away what is left in the plate.
To Keep CrumbS-ln families where
to have one or two jars of crumbs
always on hand. In order to do this
break the crumbs from the crust of all
stale bread, put the crumb where it will
slowly dry out without color, cool
oven with the door open will do this,
then roll on board quite fine; if not
dry enough return to the oven, bottle
and keep.
CrustS may be treated in the same
way and kept for thlckening the vege-
table soup or mixed with a little warm
butter to sprinkle over fricassee; they
are also valuable for sitting over boiled
ham.
To Stuff Chickens, Ducks, Etc-Many
people do not like "dresSing" OF "stuff-
ing" because they associate it with a
steamy pudding, which is dug out of
the inside in huge spOOnfulS. The
BILE this, but should be light, rich mix
ture, thoroughly soaked in the juice
of the bird. In order that this may be
so. the stuffing should not nearly fill the
inside. Ii it does fill it, it will have no
room to swell and will be steamS mass
and will not have absorbed the Savory
juices at all. OF course, if only half the
usual amount of dressing is put in the
bird there will be less to eat, but any
one with a spark of taste would prefer a
spoonful of gravy-soaked. SavOry dress
ing to double the quantity of steamed
bread.
The season for mincemeat and other
good things in which dried fruits are
used is approaching, and as there is
sometimes difficulty experienced in
freeing currantS from grit and sand and
raisins from seeds l will give the best
methods of doing both.
To Wash and Clean CurrantS-DO not
attempt to wash more than pound at
time. l mean if you have several
pounds to do. Put about that quantity
in water at once, place the colander in
large pan of warm water, pour the
currants into the colander, break up
all the Jumps with your hands and stir
them about the water well, raising the
cOlander now and then; pour off this
dirty water and add fresh. warm water,
rub the currants between the palms and
rinse by lifting the colander up and
down-change the water until it is no
longer soiied but only reddish
from the fruit. then take
the cOlander out of water,
press the currantS to get all the moist
ure you can from them, and if you have
others to do, throw these clean ones on
folded cloth to drain; if not, press the
currautS between a coarse cloth then